Teriyaki Salmon

Use this quick and easy Teriyaki Salmon recipe to make a light and savory meal any night of the week. Salmon fillets are pan-grilled to tender perfection in the traditional method and finished with an authentic homemade teriyaki sauce.

INGREDIENTS:

• 2 skin-on salmon fillets (12 oz, 340 g; ¾ inch (2 cm) thick; the skin will hold the flesh together while cooking)
• ¼ tsp kosher salt (Diamond Crystal; use half for table salt)
• ⅛ tsp freshly ground black pepper
• 1 Tbsp all-purpose flour (plain flour) (coating the salmon with flour helps it absorb the sauce and retain its umami flavor and juiciness; it also thickens the sauce; use cornstarch or potato starch for gluten-free)
• ½ Tbsp neutral-flavored oil (vegetable, rice bran, canola, etc.) (for cooking)
• 1 Tbsp unsalted butter (for cooking)
• 1-2 Tbsp sake (for steaming; can substitute Chinese rice wine, dry sherry, or water; for thick salmon fillets, you may need the full amount)

For the Teriyaki Sauce

• 1 Tbsp sake (can substitute Chinese rice wine, dry sherry, or water)
• 1 Tbsp mirin (can substitute 1 Tbsp sake/water + 1 tsp sugar for 1 Tbsp mirin)
• 2 Tbsp soy sauce
• 1 Tbsp sugar